Active Time
20 Mins
Total Time
6 Hours 20 Mins
Yield
Serves 4 to 6 (serving size: about 1/2 cup)

How to Make It

Step 1

Whisk together egg yolks, sugar, and corn syrup in a heavy-bottomed saucepan until well combined. Add cream and milk; whisk until well combined. Cook over medium-low, stirring often with a rubber spatula, until mixture reaches 170°F, 12 to 15 minutes.

Step 2

Remove from heat, and stir in vanilla and salt. If any solids form in the mixture, pour through a fine wire-mesh strainer into a bowl, and discard solids. Transfer cream mixture to a chilled bowl, and place bowl in a larger bowl of ice and water. Let stand, stirring occasionally, until mixture is room temperature or cooler, about 20 minutes.

Step 3

Pour cream mixture evenly into 24 ice-cube tray compartments. Freeze until solid, about 6 hours.

Step 4

Transfer frozen ice cream cubes to a food processor, and process until smooth and creamy. Serve immediately, or transfer to a freezer-safe container; cover and freeze until ready to use. Serve ice cream topped with sprinkles and cherries.

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